This past Sunday night we decided it was time for a little comfort food to go along with the barbecued chicken the fellas were making. Enter stage right: Macaroni and Cheese (p. 96). This stuff hit the spot...at about 10 o'clock Sunday night...because we're procrastinators, and that's when it got did.
We began by melting a half-stick of butter and adding some flour to create a roux. We cooked this for five minutes. To the side we beat one egg in a bowl.
Then we poured in some milk. Dry mustard was added for flavor. This was stirred until it began to thicken (and we grew impatient). Next we tempered the egg by slowly whisking heated milk into the egg. The egg mixture was added to the milk mixture.
Meanwhile, the pasta got to 'a-cookin'.
Here comes our favorite part: we added 5-1/2 cups of cheese to our milk mixture. *Sigh* We chose sharp cheddar merely to give it a go. This was whisked together several minutes until the cheese was melted.
We added salt and pepper to taste. Ree recommends several variations to add to the mac-and-cheese, if so desired. We chose to add cayenne pepper. This gave the sauce just the right kick. Hy-ya!
Next we strained our elbow macaroni. We poured the sauce over the macaroni. This was then poured into a 9x13 baking dish. And we almost ate it right there, out of the pan. That's right. We be not ashamed.
We topped this with the remaining half-cup of cheddar cheese (and vowed to get some sun) and baked it for 15 minutes at 350 degrees.
Thankfully, we were able to watch a little "Sherlock Holmes" with the fellas. Otherwise, we would have worn a path in the kitchen floor from pacing back and forth in front of the oven.
The cheesiest result of our baking to date.
We are excited to try this homemade mac-and-cheese with other variations. Send along your suggestions for schnazzied-up comfort food. We'd love to hear what you think!